When the air turns crisp, few things are more satisfying than a warm bowl of chili. This Dutch oven chili recipe is perfect for cozy evenings, quick weeknight dinners, or game-day gatherings. It’s packed with nutritious ingredients, mild enough for little taste buds, and easily customizable. Whether you’re feeding picky eaters or spice lovers, this chili makes everyone happy.
Let’s dive in!
Table of Contents
Why You’ll Love This Dutch Oven Chili Recipe
- Kid-approved: No overpowering spice, but still flavorful.
- Nutritious: Loaded with protein, fiber, and vegetables.
- Easy to make: Simmer everything in one pot.
- Flexible: Adjust spice levels or add your favorite toppings.
- Leftover-friendly: Tastes even better the next day!
Ingredients You’ll Need
This Dutch oven chili recipe balances hearty ingredients with approachable flavors for everyone to enjoy.
- 1 lb ground beef (or swap for ground turkey/chicken)
- 1 small onion, diced
- 1 Tbsp minced garlic
- 1 bell pepper (any color), chopped
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can crushed tomatoes – chili ready or regular
- 1 (15 oz) can petite diced tomatoes
- 1 -2 cups beef broth
- 2 Tbsp tomato paste
- 2 Tbsp brown sugar
- 1 Tbsp cumin
- 6 strips bacon, diced
- 2 Tbsp chili powder (use mild for a family-friendly kick)
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup corn kernels
- 1 (15 oz) can lentils (optional)
- 1 cup edamame beans
- 1-2 tbsp maple syrup, honey, or brown sugar (adds subtle sweetness that kids love)
- Substitute beef bone broth for beef broth for more protein
Don’t forget the cornbread! Try my mini corn dog recipe (minus the hot dogs) for a super moist cornbread muffin recipe. We also enjoy Pillsbury’s cornbread swirls with this Dutch oven chili recipe.
What’s a Dutch Oven
The Dutch oven is an iconic cooking vessel that essentially functions like an oven due to it’s heavy material and tight-fitting lid that helps maintain temperature.
Dutch ovens are extremely versatile, from searing meat and veggies to baking bread and best of all making soups and stews like this Dutch oven Chili.
Side note – you don’t HAVE to make this Dutch oven chili recipe in a Dutch oven. You can make it in a large pot as well or a crock pot (tips for this are listed in the instructions below).
Is Chili A Soup or a Stew?
My husband and I discuss this every fall when I whip out my Dutch oven for my homemade chili and cornbread muffins.
The answer is – it depends how it’s made.
Typically chili is more solid than liquid, therefor it’s considered a stew. However, if you make a more brothy version, then it could be considered a soup.
I call it a soup simply because I eat it like I would any other soup.
How to Make Dutch Oven Chili
Step 1: Sauté the Aromatics
In a large Dutch oven, heat a bit of oil over medium heat. Add the onions and garlic, and cook for about 2-3 minutes until softened.
Step 2: Brown the Meat
Add the ground beef (or your choice of ground meat) to the pot. Cook until browned, breaking it up with a spoon. Use a folded paper towel and tongs to soak up any excess fat.
Step 3: Add Vegetables and Spices
Toss in the bell peppers, cumin, and chili powder, and stir to coat everything in flavor. Let the spices bloom for about 1 minute.
*If you’d like to make this Dutch oven chili recipe in a crock pot, you’ll transfer all the ingredients you’ve worked with up until now into your crock pot, proceed to step 4, and cook on low for 6-8 hours, or high for 2-4 hours.
Step 4: Simmer the Chili
Add the beans, tomatoes, tomato paste, brown sugar, and broth. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and let the chili simmer for 25-30 minutes, adding in the diced bacon the last 10 minutes or so. If using corn or zucchini, add them in the last 10 minutes of cooking as well.
Step 5: Adjust Seasonings
Taste the chili and adjust the seasoning as needed. If it’s not quite sweet enough for the kids, add a touch of honey, maple syrup or brown sugar.
Best Chili Toppings
Set up a toppings bar and let everyone customize their bowl! Even if your kids don’t like chili yet, they can explore the toppings and hopefully hit at least two different food groups.
Using a divided tray works great for chili bars. I love this one because it has a lid and it’s festive!
Here are some fun, kid-friendly toppings:
- Shredded cheese
- Crumbled queso fresco
- Bacon crumbles
- Sour cream or plain yogurt
- Tortilla chips
- Nacho cheese Doritos
- Goldfish – ask your kids to go fishing in their chili for them!
- Mini club or saltine crackers
- Frito scoops
- Oyster crackers
- Tater tots
- Dried corn
- Diced tomatoes
- Diced avocado
- Canned or fresh jalapeno slices
- Hot sauce
- Green onions
- Chopped cilantro
- Lime
You can also try serving chili outside of the bowl and on top of:
- Baked potatoes
- Hot dogs
- Cornbread waffles
- Tater tot nachos
- Rice bowl
Chili For Picky Eaters
Chili can be a hard sell for kids, but as adults, we can help them learn to like this nutritious soup – or stew.
Here are a few tips to help your child learn to try, and hopefully like, chili – or any soup for that matter.
- Always offer 1-2 preferred foods in addition – this could be the toppings or the sides
- Put the soup in a cup to drink
- Offer a straw with the soup
- Serve in a tiny container as a sauce to dip bread
- Have them feed you the soup
- Strain out the ingredients and offer the ingredients separate from the broth
- Have them go “fishing” for their favorite crackers in the soup
- Ask them to go on a scavenger hunt to find all the ingredients
You can also try this one pot chili mac, which includes pasta – a kid-friendly ingredient.
To help your child learn to try mixed foods like soups, along with other challenging foods for picky eaters, join my FREE 5-week Picky Eater TRY IT Challenge here.
Tips for Success
- Make it ahead: Chili always tastes better the next day as the flavors meld and it thickens.
- Freeze leftovers: Store cooled chili in an airtight container for up to 3 months.
- Adjust spice levels: If someone likes heat, add hot sauce to individual bowls instead of the whole pot.
Final Thought
This Dutch oven chili recipe is the perfect meal to gather everyone around the table. With simple ingredients and cozy flavors, it’s a dish that’ll quickly become a household favorite. Plus, it’s versatile enough to suit any family’s preferences.
So grab your spoon and dig in—this chili is all about warmth, comfort, and sharing moments together!
Enjoy, and don’t forget to tell us how it turned out in the comments below!
Dutch Oven Chili
Ingredients
- 1 lb Ground beef
- 1 small Onion diced
- 1 tbsp Garlic minced
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 Bell pepper (any color) chopped
- 1 15 oz can Kidney beans rinsed and drained
- 1 15 oz can Black beans rinsed and drained
- 1 cup Edamame beans shelled
- 1 15 oz can Crushed tomatoes chili ready or regular
- 1 15 oz can Petite diced tomatoes rinsed and drained
- 1-2 cups Beef broth
- 2 tbsp Tomato paste
- 2 tbsp Brown sugar
- 6 strips Bacon diced
Instructions
- In a large Dutch oven, heat a bit of oil over medium heat. Add the onions and garlic, and cook for about 2-3 minutes until softened.
- Add the ground beef (or your choice of ground meat) to the pot. Cook until browned, breaking it up with a spoon. Use a folded paper towel and tongs to soak up any excess fat.
- Toss in the bell peppers, cumin, and chili powder, and stir to coat everything in flavor. Let the spices bloom for about 1 minute.*If you'd like to make this Dutch oven chili recipe in a crock pot, you'll transfer all the ingredients you've worked with up until this step into your crock pot, proceed to step 4 and cook on low for 6-8 hours, or high for 2-4 hours.
- Add the beans, tomatoes, tomato paste, brown sugar, and broth. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low and let the chili simmer for 25-30 minutes, adding in the diced bacon the last 10 minutes or so. If using corn or zucchini, add them in the last 10 minutes of cooking as well.
- Taste the chili and adjust the seasoning as needed. If it’s not quite sweet enough for the kids, add a touch of honey, maple syrup or brown sugar.
